Serves 4Ready in about 1 hour
Syns per serving ½
Ingredients
Low-calorie cooking spray
2 onions, chopped
3 garlic cloves, crushed
2 red peppers, deseeded and diced
680g passata
400g can chopped tomatoes
2 tsp balsamic vinegar
2 tsp sweetener
4 tsp dried oregano
Salt and freshly ground black pepper
2 carrots, peeled and grated
2 x 400g cans puy lentils, rinsed and drained
450g low-fat natural cottage cheese
8 dried lasagne sheets
2 level tbsp grated fresh parmesan, or vegetarian alternative
green salad dressed with balsamic vinegar, to serve
Method
1. Preheat your oven to 180c. Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Fry the onions, garlic and peppers for 6-8 minutes until softened. Add the passata, chopped tomatoes, balsamic vinegar, sweetener and 2 tsp of the oregano and simmer for 10 minutes. Remove the pan from the heat, season and stir through carrots and lentils.
2. Put the cottage cheese in a food processor, season and whizz into a smooth sauce.
3. Spoon half the lentil mixture into the base of a deep baking dish and top with half the lasagne sheets. Spoon over the remaining lentil mixture, then add the remaining lasagne sheets. Pour over the cottage cheese and sprinkle over the parmesan and remaining oregano.
4. Bake for 35 minutes, or until bubbling and golden. Remove from the oven and leave to stand for 5 minutes before cutting into 4 and serving with the green salad.
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